This delectable pasta dish is ideal for parties or dinners. The trinity of pasta, minced chicken and pesto give off a wonderful flavor. Serve it with a creamy soup and some greens to make a hearty meal.
Ricotta or cream cheese would also be good additions to this delicious recipe. Others also prefer topping the stuffed shells with sauce before baking.
Ingredients:
20 dried giant pasta shells
2 tablespoons oil
2 leeks, sliced thinly
500g chicken mince
1 tablespoon plain flour
1 cup chicken stock
1/3 cup chopped pimiento
1/2 cup grated fresh parmesan cheese
Melted butter or oil for greasing
For the pesto:
1 cup fresh basil
1/4 cup pine nuts
6 cloves garlic, crushed
1/4 cup olive oil
Preheat the oven at 180C and then grease a shallow baking dish with melted butter or oil.
Next, cook the pasta shells in a large pot of salted boiling water according to package instructions or until al dente. Add some oil and stir once in a while to prevent sticking. Drain and then place the shells in the greased baking dish.
Heat the 2 tablespoons of oil in a large saucepan over medium heat. Stir-fry the leeks for 2 minutes or until soft. Add the minced chicken and cook it for 4-6 minutes until the liquid evaporates and it is browned. Break up the mince using a wooden spoon as you cook it. Stir in the flour, pimiento and chicken stock. Increase the heat to high and bring it to a boil. After, reduce the heat to low and let it simmer for 2-4 minutes or until the liquid is reduced and it thickens.
To prepare the pesto, all you have to do is place the basil, pine nuts, garlic and olive oil in a food processor or blender. Process it for 30 seconds or until the mixture is smooth. Let it cool and place it in a jar or sealed container.
Place some minced chicken into the cooked pasta shells and return them into the greased baking dish. Top the shells with a spoonful of pesto and grated cheese. Cover the dish with foil and bake the pasta shells for 15 minutes. Remove them from the oven and then transfer the shells to a serving plate or individual plates. Serve warm.
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